Flavorful Bacon Kimchi Fried Rice: The Golden Recipe
Flavorful Bacon Kimchi Fried Rice: The Golden Recipe
A Hearty Meal at Home: Bacon Kimchi Fried Rice
Fried rice is a wonderfully versatile dish, its flavor changing dramatically depending on the ingredients you stir-fry it with. Today, we’ll be making a kimchi fried rice using common ingredients found in most kitchens, enhanced with the rich flavor of bacon. Thanks to the savory oils rendered from the bacon itself, this dish is guaranteed to be delicious! Get ready to discover a magical recipe that will have you finishing a whole bowl of rice in no time.
Main Ingredients- 1 bowl of warm cooked rice
- 4 strips of thick-cut bacon
- 2/3 cup well-fermented kimchi
- 1/3 stalk of green onion
- 2 Tbsp cooking oil
- 1/4 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 2-3 Tbsp water
Cooking Instructions
Step 1
First, the star of kimchi fried rice: the well-fermented kimchi. Rinse it lightly under running water to adjust the sourness if needed, then squeeze out excess moisture thoroughly and chop it finely. If your kimchi is too sour, you can increase the sugar slightly later.
Step 2
To add depth of flavor to your kimchi fried rice, finely chop the green onion, separating the white and green parts for sautéing. This will create a fragrant scallion oil base.
Step 3
Cut the bacon into bite-sized pieces, about 1.5 cm thick. This thickness ensures a satisfying chew and allows it to render its delicious fat.
Step 4
Before you begin stir-frying the rice, it’s a great idea to prepare a fried egg to top your kimchi fried rice. You can fry it sunny-side up for a runny yolk to mix in, or make it over-easy. Alternatively, a fluffy scrambled egg also makes a wonderful topping.
Step 5
Now, let’s start stir-frying! Heat 2 tablespoons of cooking oil in a frying pan over medium heat. Add the chopped bacon and green onions, and stir-fry until the green onions become fragrant and slightly golden. Then, add the chopped kimchi and continue to stir-fry together for about 2-3 minutes.
Step 6
Once the kimchi has softened slightly, add 1/4 tablespoon of sugar to help neutralize its acidity and enhance the savory flavors. Stir well to combine and continue cooking.
Step 7
Add 1/2 tablespoon of gochugaru (Korean chili flakes) to give the fried rice a vibrant color and a mild kick. Stir it in thoroughly with the kimchi.
Step 8
Next, pour 1/2 tablespoon of soy sauce to one side of the pan and let it sizzle for a moment to deepen its flavor, then mix it evenly with the other ingredients. Remember, the amount of sugar and gochugaru can be adjusted based on the type and ripeness of your kimchi, as well as your personal preference.
Step 9
If the mixture seems too dry and is sticking to the bottom of the pan, add 2-3 tablespoons of water. Use your spatula to scrape up any delicious bits stuck to the bottom, incorporating them into the stir-fry. These browned bits add a wonderful depth of flavor.
Step 10
When the kimchi is tender and well-seasoned, add 1 bowl of warm cooked rice. Use your spatula to break up any clumps of rice and stir-fry until the rice is evenly coated with the kimchi mixture.
Step 11
Finally, let’s achieve that perfect fluffy texture. Reduce the heat to very low or turn it off temporarily while you thoroughly mix the rice with the ingredients. Then, turn the heat back up to medium-high and stir-fry, allowing the moisture to evaporate, until the rice grains are separate and fluffy. This ensures a non-mushy texture.
Step 12
And there you have it – delicious bacon kimchi fried rice! The savory oils and smoky aroma from the bacon mingle beautifully with the well-fermented kimchi, creating an irresistible flavor. The crisp texture of the finely chopped kimchi and the savory chew of the bacon are a perfect combination. Because it’s cooked with minimal oil and dried to be fluffy, it’s not greasy at all. Of course, the better your kimchi, the tastier your fried rice will be! Enjoy this hearty meal, perhaps with the fried egg you prepared earlier or your favorite side dishes.
